Friday, 2 December 2016

Amaranth Flour Bread

After switching the HFLC life style (diet) I pretty much restrict the wheat but, without wheat baking is almost impossible. The only option to continue the passion without compromising this life style is finding substitute to wheat so that I can mix with the wheat based flour in order to avoid the net gluten and calorie value. 

Also, In HFLC magnesium is (a very important mineral) recommended to take as supplement, as it’s not available in the regular food. But, amaranth is the only grain, rich in magnesium.  Without any trial and error, 53 % of all-purpose flour and 46% of amaranth flour, combination worked very well to produce perfect bread by all means.

Ingredient  :   2 cups of all-purpose flour     ;      1 ¾ cup of amaranth flour (rajgira)    ;      1 ¼ cup of warm milk       ;       2 tsp of instant yeast         ;      3 tbsp of sugar   ;     1 tsp of salt      ;   3 tbsp of soft butter     ;      amaranth grain popped for topping ( optional)

In a mixing bowl add warm milk, sugar, yeast mix well and keep aside. Mix well the salt, all-purpose flour and amaranth flour. Pour the yeast mixture into flour mix and knead until you have smooth and elastic dough. Add the soft butter and knead the dough further.

If required, add a little flour depends on the consistency of dough. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Cover the bowl with damp cloth and allow the dough to rise until double in volume.

Gently deflate the dough and shape the dough into a greased loaf tin and cover the loaf tin with damp cloth for an second rise, allow to raise almost at the edges of your loaf tin. Sprinkle the popped amaranth grain on the top.

Transfer the loaf tine into 180°C pre-heated oven and bake about  40 to 50 minutes or till the bread is nice brown on top and sounds hollow when tapped. Spread the melted butter on the top and let it cool.

Enjoy the freshly baked bread with bone broth in the cold morning is a Divine.